Inverno / Winter

Galego

English

Os pratos típicos do inverno son comidas fortes e cheas de enerxía para combater o frío da estación. Moitas destas receitas están relacionadas coas celebracións do Entroido, data na que se despide das grandes comidas de cara á Coresma. As filloas, orellas e flores son doces típicos do Entroido, así como o cocido e os chourizos, pratos que se basean nos productos derivados do porco.

The traditional winter dishes are strong and full of energy in order to fight the cold of the season. Many of these recipes are related to the Carnival celebrations, where people said goodbye to big meals before Lent. Filloas, ears and flowers are typical Carnival desserts and so are the "cocido" and "chourizos", all of them based on pork products.

Doces e bebidas

Sweets and drinks

Foto 1. Filloas.

As filloas son unhas tortiñas moi finas.

Ingredientes:
Auga e fariña, ainda que tamén poden levar leite, ovos e incluso sangue de porco (neste caso chámanse filloas de sangue). Un pouco touciño para que non se peguen.

Picture 1. "Filloas"

Filloas are very thin pancakes.

Ingredients:
Water and flour, although they can also take milk, eggs and even pig blood (in that case they are called blood filloas). A bit of bacon so they don´t stick to the pan.

Picture 2. "Filloeira".
Today filloas are a dessert but years ago they were a full meal. They are typical of carnival season. They can be eaten with sausage (if they take salt) or as a dessert (with sugar and honey).

As filloas tamén se póden facer á pedra. Neste caso, necesítase unha pedra filloeira especial. Debaixo dela faise lume con leña de carballo. Unha vez quente a pedra, úntase con touciño e bótase por ela unha capa fina de amoado. Vírase cos dedos e cando estea, colócanse unhas enriba doutras nunha prata. As filloas á pedra son máis grandes que as outras.

Picture 4. Filloas on the stone.


Filloas can also be made on a stone. In this case, you may need a filloeira stone. A fire is made under it and once it is hot, it is rubbed with bacon. The mixture is poured and speaded on the stone. Toss with fingers and, when ready, remove to a dish one on top of the other. Stone filloas as bigger than normal ones.

Foto 5. Orellas.
Ingredientes:
800 gr de fariña, 2 ovos, 1 vasiño de anís, 100 gr de manteiga de vaca derretida, 1 vaso de auga morna, sal e azucre ou mel e aceite para fritir.
As orellas son un doce típico do Entroido, ricas en graxas e de forma que recorda ás orellas do poco.

Picture 5. Ears.
Ingredients:
800 gr flour, 2 eggs, 1 glass anisette, 100 gr of melted cow lard, 1 glass of warm water, salt, sugar or honey and oil to fry.

Ears are a typical desser of Carnival, rich in fat and with the shape that resembles the ears of the pig.
 

Foto 6. Fritindo as orellas.
Mesturar a manteiga coa auga morna, engadir os ovos, o sal o anís. Váiselle engadindo a fariña ata formar unha masa que se traballa moito coas mans para que quede con liga. Estírase e córtase en rectángulos. Frítese en aceite abundante ou mateiga, dándolle forma de orella na tixola. Sérvense con azucre ou mel.

Picture 6. Frying the ears.
Mix the lard and the warm water, add the eggs, salt and anisette, and add flour until make a soft dough. Stretch well and cut in rectangles, fry in hot olive oil or lard, shaping as an ear in the pan. Serve sprinkled with sugar or honey.

Ingredientes:
150 gr fariña, 2 dl de leite temperado ou frío, 1 ovo, 1 culleradiña de azucre, 1 copa de anís ou coñac, 1 culleradiña de "levadura" en po, sal, azucre moído e canela, aceite para fritir e o molde especial.
As flores son un doce típico do Entroido, que collen forma de flor gracias ao molde.

Ingredients:
150 gr flour, 2 dl warm or cold milk, 1 egg, 1 spoonful sugar, 1 cup of anisette or cognac, 1 spoonful of baking powder, salt, grated sugar and cinamon, oil to fry and a special mould. Flowers are a typical Carnival dessert. They have the shape of a flower due to the special mould used.

Foto 8. Molde para flores.
Pónse a fariña nun conco en forma de crátere e no medio bótase o sal, o azucre, o licor e mailo ovo. Mestúrase todo con un dl e medio de leite e déixase repousar. Ponse aceite nunha tixola, quéntase o molde no aceite e métese na masa, tendo coidado de que non rebase o bordo do molde, xa que se non, non se pode desprender. Cando están douradas, apártanse, sepáranse do molde e déixanse escorrer. Bótaselle de azucre ou mel.

Picture 8. Mould for flowers.
Put the flour in a bowl in the shape of a crater and pour the salt, sugar, liquor and egg in it. Mix well with 1 dl milk and leave to rest. Put oil in a frying pan, heat the mould in the oil and dip in the mixture, being careful not to reach the border or you won´t be able to remove the flower from the mould. When they are golden, remove and leave to drain. Sprinkle with sugar and honey.

Comidas

Meals

Os chourizos son uns embutidos feitos coa tripa do porco chea de carne, touciño e especias coma o pemento e o allo.
Ingredientes:
Carne fresca de porco picada, sal, allo, algo de auga, pemento doce (ou picante ou ourego, segundo gustos). Os chourizos ceboleiros levan moita cebola picada e cocida e carnes de peor calidade.

The "chourizos" are spcicy sausages made from the pig´s tripes and a filling of spicy meat with fat, paprika and garlic.
Ingredients:
Fresh pork mince meat, salt, garlic, water, sweet paprika (or hot paprika and oregan to taste). Onion chourizos take a lot of diced onion and meat of a worse quality.

Foto 2. Desenfiando as tripas
Primeiro límpanse ben e logo escámanse as tripas delgadas, e déixanse en auga con sal. Antigamente, esta tarefa facíase na beira do río, ao mesmo tempo que se limpaban, quitábaselles a graxa que levan pegada.

Picture 2.  Untying the tripes.
First wash the thin tripes, clean well and leave in water. In the old days this task was made in the river. At the same time a sort of fat was also removed.

Foto 3.Veciñas facendo chourizos.
Os chourizos facíanse despois da matanza e era un traballo no que participaban as mulleres da familia e incluso veciñas.

Picture 3. Neighbours making chourizos.
Chourizos were made after the slaughter of the pig. It was a task in which all the neighbours and family participate.

Picture 4. Mincer.
First, the filling or "zorza" was prepared: the fresh loin  meat and some bacon are minced. Then the salt, garlic and water are added. It was left to rest for three or four days. Then the paprica was added and mixed well.

Foto 5. Enchendo a tripa.
Logo hai que encher as tripas coa axuda dun embude ou coa máquina. A zorza bótase por riba e sae por un tubo no que se acoplou a tripa. Así vai enchendo.

Picture 6. Filling the tripe.
After that, the tripe was filled with the help of a funnel or a special machine. The filling is introduced in one side of the machine and comes out through a pipe. The tripe has been attached to the pipe so it gets filled easily.

Foto 7. Atando os chourizos.
Átanse cada un dos chourizos a unha distancia de 12 cm. Para atalos hai que usar un cordel especial.

Picture 7. Tying up.
The sausages are tied up every 12 cm with a special string.

Foto 8. Chourizos listos.
Xa temos os chourizos feitos e listos para poñer a afumar.

Picture 8. Ready made chourizos.
"Chourizos" are ready to be taken to the smoke room.

Foto 9. Afumado.
Os chourizos cólganse nas varas para poñer a afumar. Unha vez curados pódense consumir frescos, en aceite, en manteiga de porco, asados, cocidos...

Picture 9. Smoking process.
The sausages are hanged from sticks on the ceiling to be smoked. A fire is lit underneath with bayleaf branches and sausages are smoked for several days. Once cured, they can be eaten fresh, in oil, in lard, grilled, boiled...

Ingredientes:
Carne de raxo, pemento doce, pemento picante, allo, sal, auga e aceite. A zorza é carne de raxo de porco en dadiños, adubada coas mesmas especias que levan os chourizos. Tómase pasada pola tixola.

Ingredients:
Pork loin, sweet paprika, hot paprika, garlic, salt,water and oil. "Zorza" is diced pork loin spiced with the same herbs as the "chourizos". It is eaten fried or in a pie.

Ingredientes:
Sangue de porco, azucre, pan, cebola fritida, uvas pasas e figos, arroz cocido, especias. (Existen moitísmas variantes desta receita, case cada casa ten  a súa).

Ingredients:
Pork blood, sugar, bread, fried onion, raisins, figs, boiled rice, a bit of fat and spices. (there are a lot of variations of this recipe, nearly every household has its own)

Foto 12. Collendo o sangue.
 As morcillas son embutidos cuxo principal ingrediente é o sangue de porco mesturado con outras especias. É un prato típico do tempo da matanza, xa que se fan co sangue fresco. Nesta imaxe vemos como o sangue se recolle inmediatamente despois da morte do porco, cando aínda está quente.

Picture 12. Collecting the blood.
Black pudding is a sausage made of pork blood and different spices. It is a typical dish of the slaughter season because they are made with fresh blood. In this picture we can see how the blood is collected inmediately after the pig has been stabbed and it is still hot.

Foto 13. Remexendo.
Inmediatamente despois de recoller o sangue, remóvese ben mentres enfría para evitar que calle. Cando está frío, mestúrase cos demais ingredientes e déixase repousar un día para que o pan, as uvas, etc inchen e se sazonen. Logo énchese con este amoado a tripa gorda do porco en trozos de 60 cm.

Picture 13. Stirring.
Inmediately after collecting the blood it has to be stirred while it gets cold so it doesn´t clot. Once it is cold, the other ingredients are added and it is left to rest for one day so the bread and raisings get soft and add flavour. Then a big tripe is filled with this mixture and tied every 60 cm.

Foto 14. Enchendo.
Átanse polos extremos e a continuación cócense a lume lento unhas dúas horas. Póñense a escorrer sobre unhas pallas e cólganse a secar. Cómense fritidas en toradiñas.

Nesta imaxe vemos a unha avoa e neto enchendo a tripa co amoado.

Picture 15. Filling.
The black pudding is tied on the ends and boiled slowly for 2 hours. They are left to drain on straw and then they are hanged to dry. They are eaten fried in slices.


In this picture we can see a grandmother and her grandson filling the tripe with the mixture.

Ingredientes:1/2 kg de lacón, 1/2 tira de costela salgada, un trozo de panceta salgada, 4 chourizos, 1/2 kg de falda de terneira, 8 patacas, 1/2 kg garavanzos e 1 repolo ou grelos.
No cocido pódense usar outras carnes como galiña ou polo e tamén partes curadas do porco: cachucha, fuciño, rabo e orella.

Ingredients: 1/2 kg front leg of the pork, 1/2 salted rib, a piece of salted bacon, 4 chourizos, 12 beef, 8 potatoes, 1/2 chickpeas and 1 cabbage or a bunch of turnip leaves.
You can use some other meats such as hen or chicken and also cured parts of the pork: head, snout, tail and ear.

Foto 16. Cachucha.
A vespera póñense a desalgar as partes salgadas do porco e, aparte, os garavanzos a remollo. Póñense a cocer todas as carnes xuntas durante unha hora e media. Logo sácase un pouco de caldo para cocer nel as patacas e a verdura. Noutra pota cócense os garavanzos. Cando todo estea tenro, escórrese e sérvese.

Picture 16. Cured head.
On the eve, put the salted meats in water to get rid of the salt and in another bowl, the chickpeas in water so they get soft.On the day, boil all the meats together for an hour and a half. Then take out some of the soup to boil the potatoes and vegetables. In a different pan, boil the chickpeas.When everything is soft, take out and serve hot all together.

Ingredientes:800 gr de lacón, 4 chourizos, 4 patacas grandes e dous presas de grelos.
Unha vez desalgado o lacón, poñelo a cocer en abundante auga. Cando estea case cocido engadir os chourizos e os grelos e cando estes estean a media cocción incorporar as patacas. Pódese servir cando as patacas estean listas, sen deixar que se desfagan.

Ingredients: 800 gr lacon (cured front leg of pork), 4 chourizos, 4 big potatoes and two bunches of turnip leaves.
First, put the lacon in water for 24 hours to get rid of the salt. Then boil in water. When ready, add chourizos and  the turnip leaves and when nearly soft add the potatoes. It can be served when the potatoes are ready, not too soft.